Eggs: All Day, Every Way (Recipes & Techniques)

Here is an exploration of a seemingly common dietary staple. It is far more.

Beginning with basics such as the variations in the textures of boiled eggs achieved by various boiling times and escalating to the finesse of Swedish Steak Tartare, we have a book that should be in every kitchen.

Some recipes are for simple things like scrambles and so on. For most of us, those are sufficient, but, honestly, even at that level, give some refinements that are illuminating.

This writer is a chef, and her professional polish is evident throughout her book.

Almost everything is illustrated, often with full-page plates, by the fine photography of Charlie Drevstam. Recipes and their executions are given with clear and eminently followable verbiage. Commentary shows personal experience and experimentation. The lady is a kitchen genius!

Some formulations obviously require dexterity and care. But covered subjects include meringues, cremes, toasts, and even ravioli.

I found some ingredients a tad difficult to obtain locally, perhaps because the author does her magic in New York City, but following the ideas in this fine work justifies some research and shopping.

I have already stated that Eggs belongs in every kitchen. That bears repeating. Well worth shelling out some dollars!